Process of concentrating wine, &amp;c.



No- 761,387. A 'PATENTED MAY 31, 1904- I E. MONTI. PROCESS OF GONGENTRATING WINE, &0'.

' APPLICATION FILED NOV. 12,1902. I

NO MODEL. ZSHEETS-SHEET 1 -EZtJO LWOIZ7Z Qvil'ucmc:

PATENTED MAY 3 l,

E. MONTI'.

PROCESS OF OONOENTRATING WINE, 8w.

APPLIGATION FILED NOV. 12. 1902 2 SHEETS- SHEET 2.

N0 MODEL.

of the Kingdom'of .Italy, have invented No. 761,887. I

manta May 31,1904.

PATENT QQFFICE.

' EUDO MONTI, OF'TURIN, ITALY:

. Psoozss OFOO'NCENTRAT'ING, WINE.- ac.

SPECIFICATION. forming part r Letters recent No. 761,387, dated m 31, 1904.

' Application filedloveinber 12, 1902.

To all whom ifmdy concern: e

, Be it. known that I, EUDO MONTI, citizen; Italy, residing I in Turin, new anduseful Improve} ments inPrbcesses of OoncentratingMine,

any other Alcoholic or' Sugary Solution,

which the following is a specification;

- The present invention relates to a'process.

of extracting-from fermented or ordinary al-.

' coholic or sugary, acidiferous, or other fluids. as much pure water as is necessary for securing the preservation and facilitating the trans} port of the fluids, the object of myfinv'entio n being 'to provide a process-of this'kind which isvery economical and by which the loss of useful matters is nearly avoided.

The practical application of the present invention' may be carried out by means'of several varieties'of apparatuses; butin the annexed drawings one example only is repre- In 'the drawings the present invention is illustrated as employed in connection with the common arrangements present in any ice fac tory.

' 'Figure'l showsavertical longitudinal section of an'insulated vessel in which the alcohol and'the other substancesbontained'in the cooled to a temperature which is different, corice are extracted by washing with gradually more and morediluted liquids. Figs; 2 and 3 represent a horizontal anda transverse sec:

- tional section of the vessel shown in Fig. 1. Big. 4 shows a diagrammatical viewof the arrangement of the apparatuses. T

My invention is founded on the well-kno n law relating'to the molecular lowering of the melting-point of solutions and on the following facts, which have been-ascertained. and proved by numerousexperimentst" r g f If beer, wine, or in general an alcoholic, sugary, acidiferous, or other suitable fluid is responding to the nature and the concentration ofi the solution, and for fermented drinks isnearlyequal to -2, (25+ 1,) 2, being thetempe'rat'ureat which-the freezing of the original fluids commences to take place, (said temperaft urealways: being negative) the fluid will partially condense into WlllCl] is rather'elose mea'ble-to fluids,

' between the ice crystals. .Bee'r, Must, Sugar-Beet and Fruit-Juice, or,

Serlal- No. 131,054. (Nospecimena) a crystallized ice mass, together, but still perconcentrate at first in the liquid interposed The said matters concentrate in the liquid until the same is saturated and can be completely removedtherefrom by capil-larity, diffusion,

the application of a method similar to that used-by extracting the sugary juice from beets, by which the gradually. more and more di-- luted solutions serving as the displacing agents have been previouslycooled to a tempoint, v I If the above crystal mass "is deposited in a vessel well insulated against heat and gradually. more and more diluted solutions, which perature as near as possible totheir' freezinghave been previously cooled to 0 Celsius, areslowly introduced into the vessel, the ice but slightly melts, and the concentrated solution diffuses into the fluid strained through the ice.

If the vesselisof sufiicient height and the,

and the solublematters will or osmose by straining sufficiently slow, one obtains in this l manner at first very concentrated, then grad: ually more and more'dilutedsolutions, and finally almost completely-pure water.

The same portionof diluted solution canbe used for an unlimited number of displace-.

ments, and at the end of each operation there 'will be obtainedonly concentrated solutions.

and pure ice, which latteris used for cooling displacing fluids poured into the vessel duringthe next operation.

During the first :operationswhen no diluted and cooled displacing fluids are at handlthe displacement can be effected by insulating the" 7 material against heat and thereby the ice in the. upper part, .i$. slowly lower partonly of the melted. If the vessel is of suificienth'eight, the liquid flowing out is cooled to its melting-'- point, which, inaccordance ,with;,the wellf known law of the. molecular loweringof the melting-point, ispro'portional to theodncentration. I gear-m: If theoriginal fluid contains matters which are only slightly or which are not at ble. in the concentrated solution, sorfnc rof these,

all solu such as tartar, crystallize, while others-such as barium, albumen, dextrineform between the ice crystals. Consequently it is by the present process impossible to concentrate a solution above the saturating-point at the melting temperature of the concentrated solution. If a solution is cooled so much that the matters-such as sugar, citric acid, tannin, and so on-in the liquid interposed in the crystal mass crystallize or completely or for the most part form, the crystallized mass becomes im' permeable, and it is impossible to effect the displacement without raising the tem perature.

The oxygen of the atmosphere hasa considerable and chiefly injurious effect on the taste of fermented drinks, plantjuice, &c. Therefore if a good result is to be obtained the concentration must, if possible, take place with the exclusion of air.

Whengood beer containing a very little amount offree acids is concentrated to twelve to fifteen per cent. alcohol and fifteen to twenty-five per cent; extracuit does not fer= ment and can under any climatic conditions be stored for an unlimited time without losingitS taste.

The form of apparatus illustrated in the, ac=

companying drawings will now be described. The vessel 1 is made of stronglytinned sheet metal (copper, aluminium, or another suitable metal which is not hurt by the. con centration fluid) having a thickness of one to three millimeters and is closed by the removable cover 2, in which is situated a funnel 3,

which conducts the displacing fluids into the strainer 4. The strainer 4 may of course-be substituted by another suitable arrangement for distributing the fluid, and the entrance of the fluid is regulated by the cock 5. Theves sel 1 is surrounded by an insulating-jacket 6 of a thickness of fifteen to twenty centimeters and is supported by standards or by other suitable means. Within the vessel 1 near its upper end is a pipe 21, through which water is conveyed around the upper part of the ice, and at the bottom of the vessel 1 is fixed, by means of screw bolts F, a slightly-conical pocket 8, which is covered by a grate 9, also made of tin, copper, aluminium, or the like.

The height of the vessel must not be less than two meters and not exceed five meters, and it may have any suitable diameter. Especial good results, however, will be obtained when the diameter is fifty to sixty centimeters, and adiameter of more than one meter cannot be recommended.

' A thermometer 10 is arranged in a groove in the grate 9 in order that the exact meltingpoint of the extract fluid can be obtained. This thermometer must show the temperature at an exactness of a tenth of a degree and may of course be substituted by other suitable heat-indicators of equal exactness.

By means of. the pump '12 the fluid to be concentrated, which is contained in the cask 11, is conducted into the refrigerating-coil 13,

which is cooled by means of ice which has been left from a previous operation. fluid cooled in this refrigerator is conducted to the well-tinned vessels 14, which are placed in the cooling mixture 15, and by means of a carriage or sloping pan 16 the ice masses thus made are then introduced by removing the cover 2 into the vessel 1, where they are reduced to small pieces and compressed. The soluble matters are extracted from the ice by washing at first with the original fluid contained in the cask 11 and cooled in the refrigerating-coil 13, and thereupon with the diluted displacingfluid from the vessels 18,which by means of pipes 18 are consecutively connected with the pump 12 and the refrigerating-coil 13, from which the diluted displacing agent is conducted directly to the funnel 301: the vessel 1. The part of the fluid which passes from the vessel 1, the medium temperature of which fluid is equal to that corresponding to the desired concentration, is conducted to the cask 19 until it has become completelyclarified. The cask 19 is preferably provided with a graduated level-indicator 19 in order that it can be seen how much fluid passes out at the diflerent temperatures. The fluid last to pass from the vessel 1 is conducted tothe casks 18, from which it is repumped to the refrigerating-coil for the pur- The ble substances of a new charge of frozen If the concentrationv obtained is not suflicient, the wine is not conducted to the cask 19, but is reconducted to the tinned vessel 14, where it is frozen atilower temperatures and when asecond extraction of the alcohol, sugar, acid, the, has taken place conducted to another cask.

As an example of the'practical application of the present process Iwill describe the concentration of beer.

Suppose that it is desired to concentrate beer having aspeciflc weightof 1.020 and containing four volumes per cent. alcohol and six weight per cent. dry extract. The melting-point is consequently nearly 3.5 centigrade. By means of the pump 12 the refrigerating apparatus '15 is filled with the beerto be concentrated, and a salt solution having a temperature of 12 is conducted around the beer until the water in the fluid is formed into a crystallized mass. This takes place as soon as the thermometer indicates 2 (t l) or in the present case 9. The current of the cooling mixture isnow interrupted, and the crystallized mass is placed in the vessel 1, where the concentrated beer located among the ice is caused to drip ofi. Water having a suitable temperature (10 to 15 centigrade) is then conducted aropnd the upper part-of the vessel by means of pipe 21. The water slowly melts the ice and produces a continuous flow of cooled fluid, which drives the beer from tov ,.the' five hectolitersj of beer to be frozen the lower part of the crystallic -If'five hectoliters of beer have been placed in the [vessel 1, there will by. the

Obtained two hundred liters of beer having a specific weight of 1.042 and'containingeight percent; alcohol and twelve per cent. extract, then twenty-five liters off-diluted beer containing nearly three per cent. alcohol, tw'entyfive liters containingtwo per cent-,specific weight 1010, twenty-five liters containing one per cent., and, finally, twenty-five liters containing 0.5 percent. alcohol. Thereupon the bottom 8 is removed, and the pure-ice cake weighing two hundred kilograms falls out; This ice easily crumbles, and melting re-. quiresjnearly sixteen thousand calories .that is to say, more than is necessary for cooling during the next operation and-the one hundred liters of through the ice.

I h Theice is placed in the receptacle 13,'and

by means of'the pump 12the new portion of beer is conducted through the .receptacle13 to the refrigerating apparatus 15. When this beer enters the refrigerating apparatusv 15, .it has been cooled to 0.-

eifected at the same temperature as by the first operation; but provided that the circumstances are the. same the free'zingis efiected more rapidly, as the beer is already cooled" when it enters the refrigerating apparatus. its soon as the thermometer indicates #1 9 the How of the cooling mixture is cut off, the frozen liquid is conveyed tothe. vessel 1, and the cock in the bottom of the vessel is opened to permit the exit of'the most-concentrated beer, and when nothing more runs outthere.

is slowly conducted into the vessel 1 on'a piece .of cloth 'covering'the ice cake first the twenty-' five liters of diluted beer containing three per cent. alcohol and afterward gradually'more .and more diluted beer.

It is then ascertained whether all soluble matters have been extracted'or whether it is necessary to' strain twenty to twenty-five liters melting water and fifty liters of concentrated beer, and if the vessel'l is carefully insulated two hundred and fifty instead of two hundred kilograms of and through the vessel. By this second operation is obtained not two hundred but two hundred inder is carefully insulated the volume. of the diluted displacing fluids remains constant. The beer\containing eight per cent. alcohol. and twelve per-cent. extract is well suited "for I storing, and iii-temperate climates it may'even be transported in casks without refrigeration. If it is desired to transport beer in nonreirigcrated wagons in hot countries, a concenfirst operation be diluted beer 'to be strained The freezing is then tration containing'thirteen per cent. alcohol andnineteento twentyper cent...extract is carried outin the following manner: The concentrated beer is conducted to another refrigerating apparatus and is cooledto 18 centigrade by means of a solution of chlorid of. calcium having a temperature of -24 centigrade. The soluble matters are then extracted from the ice by first pouring into thelvessel 1" one hectomete'r of cooled 'andconcentratednecessary. For this purpose the process is beer containing eight per cent. and then pouring one hundred and twenty-five liters of grad- .ually. more and more diluted cooled solutions obtained by the previous operation and serv:

ing for a desired number ofoperations. As

a result is obtained three hundred and fifty liters ofbeer having a-specific-weight of nearly 1.064 and containingthirteen per cent. alcohol and eighteen to twenty per cent. sugar and extract substances. In this operation it is necessary to employthe displacing fluid from the first concentration not onlyfor obtaining the extraction, but also for redissolv- -ing the dextrine which has precipitated and which after it has been dissolved in the com.- puritively diluted beer passing out at the end 0 t eoperation partly precipitates when the i diluted beer is partly mixedwith the very concentrated beer which has passed away first.

The dextrine, how'ever,must beseparated from the ice, as it when the beer is diluted for con- .sumption redissolves and, together with the carbonic acid, is necessary for 'im'parting'to 'the'beer diluted by pure water the tasteand character of the original beer. Wine, sugary and acidiferous juices, glycerin, paints, and tanning extracts, coffee, tea, and other desired solutions can be concentrated in the same manner to the desired degree of concentration by 'means of one, two, andeven threeoperations corresponding to the-quantity of water, which must be removed therefrom for the obtain:

ment of the desired degreeof concentration.

WhatI 'claim, and desire to secure by Letters Patent, is- Y 1'. A process of concentrating fluids which consists in freezing the fluidto crystallize one, ,of the ingredients thereof, and displacing the other ingredients by a fluid at a temperature approximately the-freezing-point of the crys- I tal-lized masg I -2...A process ofconeentrati'ng fluids which consists-in freezing thefluid to crystallize one of the ingredients thereof, and displacing the other ingredients by a solution of the same fluid containing more of the crystallized ingredient and at a temperature approximately the freezing point of the crystallized ingre dlent.

consists in freezing the fluid to crystallize one of the ingredients thereof, and displacing the 3. .A-proc e'ss cf concentrating'fluids which other ingredients bysolutions of the same fluid containing graduallymore and more of the containing gradually more :and more water.

crystallized ingredient and at a temperature approximately the freezing-point of the crystallized mass.

4. A process of concentrating fluids containing waterwhich consists in freezing the fluid to crystallize the water and displacing the other ingredients by sending through the crystallized ice mass a weaker solution of the fluid 'to' lie-concentrated.

5. A process of concentrating fluids containing water which consists in freezing the fluid to crystallize the water and displacing the-other ingredients by-sending through the crystallized-ice mass a fluid at a temperature approximately the freezing-point of water.

6. A process of concentrating fluids containing 'water which consists in freezing the fluid Etc-crystallize the water and displacing the other ingredients bysendin'g through the crystallizedriee mass solutions .of the sameifluid (Z. Aipr of concentrating fluids containing water which consists "in "freezing *the fluid to crystallize -the water and displacing the other ingredients by sendingthrough the crystallized icemasssolutionsofethesamefluid containing '-'gradually more and more water at a temperature approximately the freezingpoint of water.

8. A process of concentrating fluids 'containing water which consists in freezing :the

fluid to crystallize the water and displacing the other ingredients by sending thmgh the crystallized ice mass solutions of-thesamciluid containing gradually more and morewster at a temperature approximately the freezingpoint of water and obtained from a previous operation.

9. A process of concentrating fluids which consists in freezing the fluid'to a temperature proportionate to the degree of concentration desired and displacing the other ingredients by sending through the crystallized mass thus formed solutions obtained from previous operations, containing gradually more and more of the crystallized ingredient and at a temperature approximately'the freezing-point of the crystallized mass.

10. vA-processof concentrating'fluidswhich consists in 'freezinga fluid to-crystallize one of the ingredients thereofand heatingthe upper part of the crystallized mass to displace the other ingredients of *the lower-part of the mass.

Intestimony whereofI have signed-my name to this specification in the presence of two subscribing-witnesses.

" EUDO MONTI. [L; s.]

In presenceof HENRY V. Przo'r'rr, CLEMEN'IE G'ACHE'ITI. 

